Easy Chicken & Stuffing Casserole

This Easy Chicken & Stuffing Casserole is the ultimate cozy, no-fuss comfort food. Made with tender chunks of chicken, creamy soup, and a buttery stuffing topping, it’s the kind of dish I throw together when I want a warm, hearty meal that everyone loves. It’s simple, satisfying, and perfect for weeknight dinners or when I’m feeding a hungry crowd.

Why You’ll Love This Recipe

I love how this casserole is made with pantry staples and takes minimal prep time. It’s rich and savory with layers of juicy chicken, a creamy base, and crispy, golden stuffing on top. Everything bakes together in one dish, which means less cleanup—and more time to relax. Plus, it’s incredibly flexible and easy to customize.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded or diced chicken (rotisserie chicken works great)

• Cream of chicken soup (or cream of mushroom for variation)

• Sour cream or milk

• Boxed stuffing mix

• Chicken broth or water

• Butter

• Optional: frozen mixed vegetables, sautéed onions, or shredded cheese

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, I mix the cream of chicken soup with sour cream or milk until smooth. I stir in the cooked chicken and any optional add-ins like vegetables or cheese.

3. I spread the chicken mixture evenly into the prepared baking dish.

4. I prepare the stuffing according to the box directions, using chicken broth instead of water for extra flavor.

5. I spoon the stuffing evenly over the chicken layer, gently pressing it down.

6. I bake the casserole uncovered for 30–35 minutes, until bubbly and golden on top.

7. I let it rest for a few minutes before serving to help everything set.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

Sometimes I add a layer of green beans or broccoli for extra veggies, or stir in some sautéed mushrooms for a heartier version. I also love mixing in shredded cheddar or Swiss cheese for a cheesy twist. If I want a little crunch, I top it with crispy fried onions or crushed Ritz crackers before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave, or bake covered at 350°F until heated through. I’ve also frozen this casserole—just assemble, wrap tightly, and freeze before baking. When ready, I thaw overnight in the fridge and bake as directed.

FAQs

Can I use uncooked chicken in this casserole?

No, I always use pre-cooked chicken. If I’m starting with raw chicken, I cook it first—either by boiling, baking, or using rotisserie chicken for convenience.

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance and keep it covered in the fridge. When I’m ready to eat, I just pop it in the oven and bake as directed.

What type of stuffing mix works best?

I usually use a traditional herb-flavored boxed stuffing mix, but cornbread stuffing is great too. I follow the box instructions and use broth for added flavor.

Can I make this casserole without soup?

If I want to skip the canned soup, I make a quick homemade sauce with butter, flour, milk, and chicken broth. It’s easy and still gives that creamy base.

Is it freezer-friendly?

Yes, I’ve frozen it both before and after baking. I just make sure it’s tightly wrapped and label it with the date. It keeps well in the freezer for up to 2 months.

Conclusion

Easy Chicken & Stuffing Casserole is a classic, comforting dish I keep in my weekly rotation. It’s warm, creamy, and full of flavor—the perfect meal when I need something fast, filling, and family-approved. With just a few ingredients and one pan, this casserole always hits the spot.